Name: Instant Pot Shrimp and Asparagus Risotto
Total time: 1 h
Ingredients: ¼ cup extra-virgin olive oil , divided; 8 ounces asparagus , trimmed and cut on bias into 1-inch lengths; ½ onion, chopped fine; ¼ teaspoon table salt; 1½ cups Arborio rice; 3 garlic cloves , minced; ½ cup dry white wine; 3 cups chicken or vegetable broth , plus extra as needed; 1 pound large shrimp (26 to 30 per pound), peeled and deveined; 2 ounces Parmesan cheese , grated (1 cup); 1 tablespoon lemon juice; 1 tablespoon minced fresh chives

Why This Recipe Works

This risotto is bursting with springtime freshness and contrasting textures against a lush backdrop of creamy Arborio rice. While labor-intensive risotto is often relegated to special-occasion menus, the Instant Pot's concentrated, moist heat and closed cooking environment helps you achieve luxurious risotto any day of the week. We started by using the sauté function to briefly cook the asparagus and setting it aside to ensure it stayed al dente. We then sautéed the onion and toasted the rice before adding wine and broth. After releasing the pressure, we stirred the asparagus and shrimp into the fully cooked risotto. The shrimp steamed gently in the warm rice, achieving flawlessly tender results. Parmesan added to the velvety texture, and chives provided a nice bright finish.

Before You Begin

Arborio rice, which is high in starch, gives risotto its characteristic creaminess; do not substitute other types of rice. Do not substitute larger shrimp here; they will not cook through in time.

Instructions

Using highest sauté function, heat 1 tablespoon oil in Instant Pot until shimmering. Add asparagus, partially cover, and cook until just crisp-tender, about 4 minutes. Using slotted spoon, transfer asparagus to bowl; set aside.

Add onion, 2 tablespoons oil, and salt to now-empty pot and cook, using highest sauté function, until onion is softened, about 5 minutes. Stir in rice and garlic and cook until grains are translucent around edges, about 3 minutes. Stir in wine and cook until nearly evaporated, about 1 minute.

Stir in broth, scraping up any rice that sticks to bottom of pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 7 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Stir shrimp and asparagus into risotto, cover, and let sit until shrimp are opaque throughout, 5 to 7 minutes. Add Parmesan and remaining 1 tablespoon oil, and stir vigorously until risotto becomes creamy. Adjust consistency with extra hot broth as needed. Stir in lemon juice and season with salt and pepper to taste. Sprinkle individual portions with chives before serving.